Raspberry Crumble Cake

The recent nice weather has made our fruit go mad, especially the raspberrys!

So I experimented (borrowing tips and tricks) to make this luscious raspberry crumble cake! This is a great recipe that I discovered stays moist for nearly 2 weeks when kept in an airtight container – if you can manage to make it last that long! 😛 It’s lovely warm as a pudding with custard, and equally delicious when cold with cream and additional fresh berries.

Ingredients:

Cake:

  • 140g butter
  • 250g caster sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 175ml plain yoghurt (I used Greek)
  • 3tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 250g plain flour
  • 225g fresh or frozen raspberries (I used fresh from the garden, yum! :))

Crumble topping:

  • 100g plain flour
  • 50g butter
  • 50g light brown soft sugar
  • Pinch of salt

Method:

Preheat your oven to 180 degrees celsius (or 160 degrees celsius if a fan oven), grease the sides of a 25cm spring form / loose bottomed cake tin, lining the base with a circle of greaseproof paper.

Now onto making the cake mixture, beat the sugar and butter together until pale and fluffy, add the eggs and vanilla and beat well again. After this, beat in the yoghurt, finally sifting the flour, bicarbonate of soda and baking powder in last, stirring gently until all combined.

The mixture should be quite a thick consistency once all the cake ingredients are combined. Scoop the mixture into your prepared cake tin, spreading out with a spatula to make sure it reaches all sides and is as evenly spread as possible. Then spread the raspberries evenly across the top of the cake mixture.

Leave this to the side, either with some cling fling on or something else covering it, then you can make your crumble topping. Like with any crumble mixture, start off by rubbing the butter and flour together to make a fine breadcrumb texture, then mix in the sugar and salt. Sprinkle this evenly on top of your raspberry cake mixture.

Put in the oven and bake for 50-60 minutes until golden, and when a knife is inserted into the middle it comes out clean. Once out of the oven, remember to leave to cool for at least 15 minutes, then you can take the cake out of the tin and allow to cool on a cooling rack. Then all that is left to do is cut out a slice and enjoy! 🙂

Remember to store in an airtight container to keep it nice and moist for up to two weeks. I think this recipe is great as the fruit never sinks either! Lastly, you can use any other type of berries here instead of raspberries and it will work just as well – I’m using blueberries next! 😀

raspberry crumble cake

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Duck Breast with Peach and Marsala Sauce

This is a favourite recipe (for picture for which is actually featured on the homepage) that can be made to look really impressive for a dinner party 🙂

The following is to serve two as a main course, but can easily be doubled to feed four.

Ingredients:

  • 2 big juicy duck breasts
  • Small bag (about 500g) of baby new potatoes
  • Pack of two big pak choi
  • 500g baby spinach
  • 150g spring onions
  • White canned peach segments, with juice
  • Marsala wine
  • Butter
  • Salt and pepper
  • Extra virgin olive oil

Method:

Score the skin of each duck breast and rub a generous amount of salt and pepper into the skin, whilst heating some olive oil in a large non-stick frying pan (keep the juice in the frying pan for cooking the veg later).

Cook the breasts skin side down for about 5 minutes, until they are browned nicely, turn over and cook for about 5 minutes on the other side, then transfer to a baking tray and cook at 180 degrees for a final 5 minutes, take out and rest on a wooden board.

Crispy brown skin!  (The duck, not Will)

Crispy brown skin!
(The duck, not Will)

NOTE: This will give you a nice pink and juicy duck breast, but if you like it a little more well done simply leave on the heat for a couple more minutes!

Whilst you are doing this, have another frying pan on the go, put 8-10 of the peach segments into the frying pan along with about 1/3 of the peach juice from the can, add to this a good glug of marsala wine. Let the peaches cook in these juices for 5-10 minutes until soft but retaining their shape and then remove the peaches onto a plate. Continue cooking the sauce until it reduces to thick syrup, adding more peach juice or Marsala wine desired to your preferred taste, and then transfer the sauce into a jug.

Whilst the duck is cooking, transfer the small bag of potatoes into a microwavable bowl, give a good coating of salt and pepper and add a few knobs of butter, microwave on high for 5-7 minutes, then transfer to a baking tray, drizzle over a little olive oil and bake at about 200 degrees for 8-10 minutes until golden brown, making sure you turn half way through.

With the left over juices in the large frying pan from cooking the duck, add a glug more olive oil and heat up again. Firstly add the chopped stalks of the pak choi and finely chopped spring onions, cook for a few minutes until softening. Then add the chopped pak choi leaves and spinach until they have wilted down enough, but not too much that they have lost all substance.

Arrange everything on a pre-heated plate and drizzle a little of the sauce over the duck breast, serving with the jug of remaining sauce.

This is how Will and I presented this dish when we cooked it for his parents when on holiday in France last summer:

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Enjoy! 😀

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